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1
For the sage crepe batter, heat the milk and butter in a small saucepan until the butter is melted; cool. Whisk the eggs into the milk mixture. Sift the flour into a medium bowl and stir in the sage. Gradually whisk the milk mixture into the flour mixture until the batter is smooth. Cover and let stand for 1 hour. The consistency should be like thin cream. Add additional milk, if too thick.
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2
Meanwhile, for the lamb filling, heat a large oiled skillet on medium-high heat. Cook onion, garlic and bacon, stirring, until the onion softens. Add the lamb and cook, stirring, until browned. Stir in the wine and tomato paste; bring to a boil. Reduce the heat to low; simmer, uncovered, stirring occasionally, for about 20 mins or until the sauce thickens. Remove from the heat. Stir in the olives and sage.
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3
Pour 1/4 cup of the crepe batter into a heated oiled small skillet. Cook until bubbles begin to appear on the surface. Turn and cook until lightly browned. Transfer to a plate. Repeat with the remaining batter to make 8 crepes.
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4
Preheat the oven to 425u00b0F.
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5
Place one crepe on work surface and spread 1/2 cup lamb mixture across the center. Roll the crepe tightly to enclose the filling and place it, seam-side down, in a shallow 12 x 8-inch baking dish. Repeat with remaining crepes and filling. Pour the pasta sauce over the crepes and sprinkle with cheese.
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6
Bake, covered, for 15 mins. Uncover and bake for about 5 mins or until lightly browned.
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7
Serve with a green salad.
